Yields just under 1/2 cup glaze, enough for 1 corned beef. The cook time and servings presented here are for 2 pounds (just under 1 kilogram) of meat. For an appetizer, figure two slices per person. For a main dish, figure 8 ounces, or 225 grams (precooked weight), per person. Adjust according to your crowd and preferences.
Notes:
This recipe doubles easily and can also be used just drizzled over sliced cooked corned beef or served on the side in a gravy boat. In either case, it should be warmed up before serving. The glaze can also be prepared a day in advance or even frozen and then defrosted before using. It tastes delicious smeared on chicken and baked as usual.
Variations:
You can use any jam of your choice, i.e., strawberry, peach, apricot, pomegranate. You can also sub a bit of mustard for the hot sauce.
Photography: Daniel Lailah.
Food Styling: Amit Farber.
boiling meat Is it meant to be completely submerged in water the entire time while cooking?
Initially, yes you want to boil it in water the entire time. Then you will remove it, add it to a pan and put the sauce on top and bake it.
glazed corn beed How “ready” should it be when taken out of the boiling water?
#ithinkitsburned:(:(:(
It does mention to add water so that it doesn’t burn. How long did it cook.
Freezing Corned Beef Can you freeze this glazed corned beef recipe? Before or after putting the glaze on?
You most certainly can…
Its really simple, was an absolute hit!
Amazing simple glaze looks like u worked hours. So tangy made it couple of times
amazing! amazing sauce recipe for corned beef!
Thank you so much Malky!